These almonds are given a treatment of spices and a short baking time for amazing rich flavor and intense crunch.
Preheat oven to 350°F. In a medium bowl, combine chili powder, olive oil, kosher salt, cumin, coriander, cinnamon, and pepper; add almonds and toss to coat. Transfer mixture to a 13 x 9 x 2-inch baking pan.
Bake about 10 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in an airtight container for up to 5 days.